INGREDIENTS

3 fennel bulbs 

1/4 cup Longo’s Extra Virgin Olive Oil, divided 

1 pork tenderloin (about 625g), cut into large cubes 

1/4 cup Longo's Organic All Purpose Flour 

1/2 cup Longo’s Diced Pancetta (about 60g) 

1 large onion, chopped 

5 cloves garlic, minced 

1 tbsp chopped fresh Longo’s Thyme 

1 tsp anise seed 

1 tsp salt 

3/4 tsp pepper 

7 cup Longo's Essential Chicken Broth, divided 

1 butternut squash, peeled and cubed (about 6 cups) 

1 1/2 cups ditali pasta 

DIRECTIONS

1.  Cut fronds from each fennel bulb and reserve. Cut each fennel bulb in half. Cut each half into quarters; set aside.  

   2. Heat 3 tablespoons of the oil in large Dutch oven. Lightly coat pork cubes in flour, reserving excess. Brown pork in batches on all sides, removing to plate as browned. 

   3. Add remaining 1 tbsp of oil to pot. Stir in pancetta, onion, garlic, thyme, anise, salt and pepper, cooking for 2 minutes. Sprinkle 2 tbsp of the reserved flour over pancetta mixture, stirring to blend well. Pour in 1/4 cup of the broth to deglaze bottom. 

   4. Stir in cut fennel and squash until well coated. Pour in remaining broth. Bring to a boil. Reduce heat and boil gently, partially covered, for about 15 minutes or until vegetables are al dente. Return pork to pot along with ditali. Cook, partially covered, for about 10 minutes or until vegetables and pasta are tender. Season with additional salt and pepper, if desired. Garnish with reserved fennel fronds.